Chettinadu Cauliflower curry

Ingredients:

230 ml - coconut milk

3 - baby potatoes, unpeeled and quartered

2 - tomatoes, peeled and chopped

2 - medium onions, sliced

1 1/2 tsp - black peppercorns

1 tsp - fennel seeds

3 - large dried red chillies

3 tbsp - ghee

1 1/2 tbsp - grated ginger

1/2 tsp - hot red chilli powder

1/2 tsp - grated nutmeg

1/2 cup - tomato paste

5 - curry leaves

1 1/2 tbsp - lime juice

1 - medium cauliflower washed, stems removed and cut into medium florets

Method:

Coarsely grind the peppercorns, fennel seeds, red chillies and poppy seeds.
Heat ghee in a large work. Saute onions until light brown.
Add ginger, chill powder, nutmeg and ground spices, stir and cook until it releases its aroma.
Add cauliflower florets and stir fry for 3-4 mins.
Add all the remaining ingredients except cauliflower.
Add the cauliflower when the potato is half cooked.
Simmer and cook until the sauce thickens and the cauliflower is cooked crisp-tender.
Do not overcook the cauliflower.